You can hard boil them and get another week or two in the fridge. What I sometimes do is make two quiche from ready made crusts. One I cut up and freeze and the other stays in the fridge and gets eaten over the next few days. I like to mix in frozen vegetables or kale and sometimes I make a higher protein version by adding a cup of diced firm tofu. I usually toss shredded cheddar cheese on the crust before poring in the egg mixture. I think I average 6 to 8 eggs per quiche with deep dish version of crust.

Meal prep a shitload of egg salad sandwiches.

• Get a muffin tin, oil the inside. If you have paper muffin cups, even better (easier to get them out).
• Crack one egg inside each muffin hole.
• Drizzle a teaspoon of milk and stir with a chopstick or tail of a spoon till egg white, yolk, and milk are mixed.
• If you have veggies you like, chop them real fine and stir them in too. Green onions, red bell pepper, or mushroom are all good. If a carnivore, some bacon bits.
• Sprinkle the top with salt and pepper. If you have it, dried dill is good too.
• Heat oven to 350, then put in.
• Check after 5m for runniness. A toothpick coming out dry means it’s done. If wet, put back in and check again every minute.
• When done, take out and flip onto a board.
• Put into a ziploc and stick into freezer. You can peel off the muffin paper or leave it on.
• Every time you’re rushed for breakfast, take one out and microwave for 2-3m (until warm and squiggly with the center warm). Good with toast.
• Lasts a couple of months.

Shakshuka is a pretty hearty meal that uses eggs.